Archive for February, 2010

The dish by KCC culinary students and staff featured Big Isle heart of palm, Kahuku sea asparagus, oranges and beet foam.

After 60 years, Foodland’s original Aina Haina supermarket got some major sprucing up, and the unveil yesterday was nothing short of breathtaking. Now renamed Foodland Farms, the market’s aisles exude ”

local” and “upscale,” though Foodland insists the upgrades will still reflect “supermarket prices.”

Among the highlights: Thirty percent more local produce, with some fruits and veggies grown exclusively for Foodland (indicated by signage); a floral department with a full-time dedicated florist to create original arrangements and bouquets, and flowers from local growers; a fountain drink bar featuring specialty lemonade and gourmet hot chocolate that’s also served at the Bellagio in Las Vegas; R. Field Wine Company products plus locally made spirits and other specialty liquor; bakery items that include delectables from an in-house pastry chef and a large variety of breads courtesy Bale; 12 varieties of Hawaii-made gelato by Mondo Gelato, rotated from a selection of 50 flavors; and a full-service meat case that includes grass-fed Maui Cattle Co. beef and “natural” meats (no preservatives, antibiotics or hormones.)

Today’s official opening day, but yesterday featured a preview launch that boasted numerous tasting booths of cuisine designed and cooked by Kapiolani Community College culinary students and staff featuring market products. Seared Spiced Lamb Chops featured Hamakua Alii mushrooms, caramelized Maui onion, minted edamame puree and papaya chutney. A beautiful Cured Citrus Salmon was as colorful to the tastebuds as it was visually. The dish featured Big Island heart of palm, Kahuku sea asparagus, oranges and beet foam.

The dish by KCC culinary students and staff featured Big Isle heart of palm, Kahuku sea asparagus, oranges and beet foam.